Jammin’ Eggs Benedict

This was inspired by a friends modification from the Bohemian Cafe, in Chesapeake City, MD. We added Jammin’ Salmon to top it off. Decadent. The best brunch ever. Serves 4

Hollandaise Sauce

1 stick butter melted

2 egg yolks

1 tablespoon lemon juice

pinch of cayenne pepper

Eggs Benedict

Two Poached eggs for every person (8)

2 toasted and buttered English muffin halves for each person

Smoked salmon – one package – use a small piece for each English muffin

1 cup of cooked Dungeness or Snow crab

Directions:

In small mixing bowl, beat egg yolks on medium speed until they are lemon yellow, reduce speed to low and slowly drizzle in melted butter. When half the butter has been drizzled in, squeeze lemon juice and cayenne pepper into remaining butter and drizzle into egg mixture. Set aside.

Assemble:

Take each toasted and buttered English muffin and place a piece of smoked salmon on it. Add a poached egg on top of the salmon. Then divided the cooked crab into 8 equal portions and place the crab meat on top of the poached eggs. Drizzle with hollandaise sauce and shake on Jammin’ Salmon.